FLAVOURS OF FRANCE
QUAIL WRAPPED IN VINE LEAVES
A recipe for quail wrapped in vine leaves, plus France’s sparkling white wines
BISTRO CLASSICS Serves 4
• 4 quails • 4 vine leaves, soaked in water and drained • 4 thin rashers of bacon • 50g/2oz duck fat • 1 shallot, finely chopped • 100ml/4 fl oz dry white wine • 1 large bunch of grapes 1 Wrap each quail in a vine leaf, then in a rasher of bacon. 2 Heat the fat in a casserole dish and when it is very hot, put in the quails and cook for 10 minutes, turning them halfway through. Do not add seasoning, as the bacon is already salty. 3 Remove the quails from the casserole dish and keep warm. 4 Pour off the fat from the dish, then put in the shallot and sweat until soft. 5 Pour in the wine and reduce by two thirds, then add 200ml/7 fl oz water and reduce by half. 6 Add the grapes to warm through, then pour the sauce over the quails and serve.
Recipe and photograph taken from Memories of Gascony by Pierre Kauffmann (£20, Mitchell Beazley 2016). Photography by Laura Edwards.